Dubai Chocolate Brownie
These delicious Dubai chocolate brownies have layers of rich, fudgy brownie, creamy pistachio filling with crunchy toasted coconut, and a smooth chocolate topping finished with roasted pistachios.
Servings 24 slices
Equipment
- 1 x 20 cm square brownie tin with 4 cm high sides.
Ingredients
Chocolate Brownie - Te Keke Tiakarete
- 80 g tiakarete parauri (dark chocolate, I use 50%)
- 80 g Pams pata (butter, chopped roughly)
- ¼ C (22 g) Pams kōkō (cocoa)
- ½ tsp tote (salt, fine)
- 2 Pams hēki (eggs, size 6)
- ¾ C (165 g) Pams huka one (caster sugar)
- 1 ½ tsp Pams wanira (vanilla)
- ½ C (150 g) Pams puehu parāoa noa (plain flour)
- ¼ tsp pēkana paura (baking powder)
- ½ C (90 g) Pams titipi tiakarete (chocolate chips, or drops)
The Pistachio Layer - Te Paparanga Pihitāhio
- 20 g Pams pata (butter)
- 1 C (80 g) Pams kokonati ngakungaku (shredded coconut)
- 1 C (300 g) pē pihitāhio (pistachio paste)
- 150 g Pams pihitāhio (pistachios, roasted and salted in the shells)
The Chocolate Layer - Te Paparanga Tiakarete
- 150 g tiakarete parauri (dark chocolate, I use 50%)
- 3 tbsp kirīmi (cream) or 2 tablespoon miraka (milk)
Instructions
Preheat the Oven:
- Preheat the oven to 165 °C bake setting or 155 °C fan bake setting.
- Grease a 20 cm tin with high sides with butter. Line with baking paper, making sure there is a large over hang.
Melt the Chocolate and Butter:
- Chop the first measure of tiakarete parauri (dark chocolate) in to small pieces.
- Add the chopped tiakarete parauri (dark chocolate), pata (butter), kōkō (cocoa) and tote (salt) in to a small pot.
- Gently melt it over low heat, stirring as you go.Once it is melted, remove it from the heat and set aside to cool to room temperature.
Whip the Eggs and Sugar:
- Add the hēki (eggs), huka one (caster sugar) and wanira (vanilla) into a large bowl.
- Whip on high for 3 minutes until the hēki (eggs) are light and fluffy in colour and texture.
Pour in the Chocolate Mixture:
- Slowly drizzle in the slightly cooled ranunga tiakarete (chocolate mixture) a little bit at a time as you whip for another minute.
Add the Dry Ingredients:
- Sift in the puehu parāoa (flour), pēkana paura (baking powder) and titipi tiakarete (chocolate chips).Whētuihia (fold it together), until just combined.
Bake the Brownie:
- Pour the brownie mix in to the prepared tin.Bake for 30 minutes and leave aside to cool for 30 minutes.
Toast the Coconut:
- Add the pata (butter) and kokonati ngakungaku (shredded coconut) to a frying pan. Add it to the stove over medium heat and toast the coconut until it is all deeply golden and toasty. Stir occasionally so it doesn't burn. Remove from the heat and cool for 5 minutes.
Prepare the Pistachios
- Remove all of the pihitāhio (pistachios) from the shells. Chop half of them into fine pieces and the other half into rough chunks.
Combine the Ingredients:
- Add the fine pieces of pihitāhio (pistachios) into the kokonati (coconut). Leave the rest aside for the topping.
- Add all of the pē pihitāhio (pistachio paste) into the coconut mixture. Whakaranuhia (mix to combine).
Add the Pistachio Mixture to the Brownie:
- Spread the ranunga pihitāhio (pistachio mixture) onto the cooled brownie. Refrigerate briefly as you prepare the chocolate layer.
Make the Chocolate Layer:
- Pour around 4 cm of water in to the bottom of a medium pot. Bring it to a simmer over a low heat.
- Chop the tiakarete parauri (dark chocolate) in to rough chunks. Add the tiakarete parauri (dark chocolate) and kirīmi (cream) in to a heat-proof bowl. Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.
Add the Chocolate to the Slice:
- Melt all of the ingredients together, stirring occasionally. Remove from the heat and pour over the pistachio layer. Smooth it out gently as the pistachio layer will still be unset.
- Once the tiakarete (chocolate) is even sprinkle over the reserved, chopped pihitāhio (pistachios).
Chill the Dubai Chocolate Brownie:
- Whakamātaohia mō te 2 ki te 3 harora (refrigerate for 2 - 3 hours) then chop into your desired slices.
Store the Brownie:
- For any that are left over (this goes very quickly in our whānau), store in a sealed container in the fridge for up to a week.